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Bacon Jalapeno Popper Cheese Balls

Bacon jalapeno popper cheese balls are creamy, cheesy bites wrapped in crisp panko and fried until golden brown. Chill the cheese mixture before breading so the balls hold their shape in the hot oil.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the cheese balls
  • 6 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapenos medium, seeded and finely chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
For the coating
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cups panko breadcrumbs
For frying
  • 8 cups canola oil

Equipment

  • 1 skillet
  • 1 baking sheet
  • 1 5-quart Dutch oven
  • 1 deep-fry thermometer

Method
 

Make the cheese balls
  1. Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate, cool, and crumble.
  3. In a medium bowl, mix the cream cheese, cheddar, jalapenos, garlic powder, salt, and black pepper.
  4. Fold the crumbled bacon into the cheese mixture.
  5. Scoop the mixture into 24 portions, about 1 tablespoon each, and roll into balls.
  6. Place the balls on a parchment-lined baking sheet and refrigerate until firm, about 30 minutes.
Bread and fry
  1. Put the flour in a shallow bowl, beat the eggs in a second shallow bowl, and put the panko in a third shallow bowl.
  2. Roll each chilled ball in flour, dip it in egg, then coat it in panko, pressing gently so the crumbs adhere.
  3. Pour the canola oil into a 5-quart Dutch oven to a depth of about 2 inches.
  4. Heat the oil to 350°F, checking the temperature with a deep-fry thermometer.
  5. Fry the balls in batches of 4 to 5, turning as needed, until golden brown all over, about 1 to 2 minutes.
  6. Let the oil return to 350°F between batches and drain the balls on a wire rack.
  7. Let the cheese balls cool for 3 minutes before serving.

Notes

For crisp coating, press the panko gently onto each ball so it adheres well. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after frying. For a gluten-free option, use gluten-free flour and panko.